Crumble the yeast in a bowl. Spread the salt and sugar over the top. After about 5 minutes, when the yeast has largely liquefied, add the lukewarm water and the fried onions. Mix briefly and let rest for 10 minutes. Add the flour and knead to make a dough that is as smooth as possible. It`s not that easy because the dough is a bit sticky. But it has to be like this, don`t add too much flour, otherwise it will be too dry later! Cover with a little flour and leave to rise in the bowl for about an hour. Now the dough is worked into a beautiful loaf of bread on a lightly floured work surface. Then place this on a baking tray lined with baking paper and let rise covered for half an hour. Meanwhile preheat the oven to 250 ° C top / bottom heat. Before the bread is pushed in, it is cut once lengthways and well moistened all around. After 10 minutes of baking time, the temperature is lowered to 180 ° C and the oven door is opened for 30 seconds. After a further 20 minutes of baking time, the oven is switched off, the door is opened for another 30 seconds, and the bread is baked for 20 minutes. The bread is left to cool on a wire rack and if the rind is too hard, it is briefly covered with a cloth. It starts to sweat and the bark becomes a little softer.
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